1. Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, rolling pin, or heavy skillet, gently pound them to an even ½-inch thickness. This ensures quick and even cooking.
2. Create the Coating Stations:
In one shallow bowl, whisk the egg and water together until smooth.
In a separate shallow dish, combine the shredded Parmesan, minced garlic, salt, and pepper.
3. Coat the Chicken:
Working with one piece at a time, dip the chicken first into the egg wash, allowing the excess to drip off. Then, press it firmly into the Parmesan mixture, coating both sides completely. Gently pat the crust to help it adhere.
4. Cook to Perfection:
In a large skillet over medium-high heat, melt 4 tablespoons (half a stick) of butter with the olive oil.
Once the butter is foaming, carefully add the chicken. Cook for 4-5 minutes, without moving it, until the first side is deep golden brown and crispy.
Flip the chicken. Add the remaining 4 tablespoons of butter to the skillet around the chicken. Continue cooking for another 4-5 minutes, until the second side is golden brown and the internal temperature reaches 165°F (74°C).
5. Rest and Serve:
Transfer the chicken to a plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist result.
Serve immediately, garnished with fresh parsley or an extra sprinkle of Parmesan if desired.
Chef’s Tips & Variations
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Cheese Choice: For the best crust, use freshly shredded Parmesan from a block. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as well.
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Don’t Crowd the Pan: Cook the chicken in batches if your skillet is not large enough. Overcrowding will steam the chicken instead of giving it a crispy sear.
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Add Some Zest: Incorporate 1 teaspoon of Italian seasoning or a pinch of red pepper flakes into the Parmesan mixture for an extra flavor boost.
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Crispy Baked Option: For a lighter version, bake on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes. For extra crispiness, spray or brush the chicken lightly with oil before baking.
